Salmon and broccoli quiche recipe

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1. Mix sugar, salt and water into the eggs

2.121 Take the butter out of the refrigerator and cut it into small pieces

3.212 Stir well and put in the refrigerator

4.121 Add the mixed egg liquid to the sieved low-gluten flour three times

5.212 Put a small piece of butter into the sifted low-gluten flour

6. Use plastic slices to mix them evenly

7. When it is mixed to a certain degree, put it in a fresh-keeping bag and put it in the refrigerator for 1 hour

8. Take it out after 1 hour and roll it into a big round skin with a rolling pin

9. Move it onto the mold (note that the wafer should be larger than the mold)

10.1 Use a fork to poke some small holes in the pie crust

11.2 Remove the excess parts and modify the edges

12. Put a layer of tin foil on the pie crust and put some red beans on it.

13. Put it in the oven preheated to 190 degrees for 25 minutes, take it out and remove the red beans

14. Use a brush to apply a layer of egg yolk on the pie base, then put it in the oven for two minutes and take it out

15. Add appropriate amount of salt and oil to boiling water, put broccoli and shimeji mushrooms in and blanch them

16. Rinse with cold water after finishing

17. Put the eggs and egg yolks into a container and beat them

18. Mix in fresh cream, salt and pepper

19. Stir well and set aside

20. Wipe the blanched vegetables dry.

21. Place salmon, broccoli and shimeji mushrooms evenly into the baked custard cake.

22. Pour the mixed egg liquid and sprinkle cheese powder on it

23. Bake in a 180 degree oven for 35 minutes

24. Serve

Maybe someone in your family knows how to make salmon and broccoli quiche, but I believe the method is different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.